Fontina Cheese Risotto Cakes
(Torte di Fontina e Risotto)
Ingredients:
3 cups chicken broth
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 cup plus 2 tablespoons Arborio rice
1/4 cup dry white wine
6 tablespoons grated Parmigiano cheese
2 tablespoons (1/4 stick) butter
1 and 1/2 cups Italian breadcrumbs, divided
1/2 cup (packed) coarsely grated Fontina cheese (about 2 ounces)
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh chives
1 large egg yolk
2 large eggs
Olive oil (for frying)
Additional grated Parmigiano cheese
Fresh chives
Directions:
Bring 3 cups broth to simmer in small saucepan.
Reduce heat to very low; cover and keep warm.
Heat olive oil in heavy medium saucepan over medium heat.
Add onion; saute until translucent, about 5 minutes.
Add rice; stir 1 minute.
Add wine; stir until absorbed, about 30 seconds.
Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes.
Remove from heat.
Mix in 6 tablespoons Parmigiano cheese and butter.
Season generously with salt and pepper.
Spread risotto in 13 x 9 x 2-inch pan and cool completely.
Mix 1/2 cup breadcrumbs, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto.
Shape into 1 and 1/4-inch balls; flatten to 2-inch rounds.
Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)
Preheat oven to 250°F.
Set another rimmed baking sheet in oven.
Beat 2 eggs in shallow bowl to blend.
Place 1 cup breadcrumbs in another shallow bowl.
Dip risotto cakes into beaten egg, then into breadcrumbs to coat.
Pour enough olive oil into large skillet to coat bottom; heat oil over medium-high heat.
Working in batches, saute risotto cakes until crisp and brown, about 2 and 1/2 minutes per side.
Transfer to baking sheet in oven.
Serve risotto cakes sprinkled with cheese and garnished with chives. Makes 10 servings.